Pear Tarte Tatin

1. Core the pears, peel them as neatly as you can, and halve them. If you like, prepare them up to a day ahead and keep them uncovered in the fridge so they dry out a little.
2. Tip the sugar, butter, star anise, cardamom and cinnamon into an ovenproof frying pan about 20cm wide and set over high heat until bubbling. Shake the pan and stir the buttery sauce until it splits and the sugar caramelises to a toffee colour.
3. Lay the pears in the pan and cook in the sauce for 10-12 minutes, tossing occasionally, until fully caramelised. Don't fret about burning; you want them as caramelised as possible. Splash in the brandy, let it flambé, then set the pears aside.
4. Heat the oven to 200C/fan 180C/gas 6. Roll the pastry to the thickness of a £1 coin. Using a plate a touch larger than the top of the pan, cut out a circle, then press the edges to thin them.
5. Once the pears have cooled a little, arrange them in the pan cut-side up in a floral pattern, with the outer pears pointing inwards. Rest the cinnamon stick in the centre and scatter the cardamom pods around.
6. Drape the pastry over the pears, tuck the edges down the sides of the pan and under the fruit. Pierce the pastry a few times, then bake for 15 minutes. If a lot of juice bubbles up the sides, pour it off now. Drop the oven to 180C/fan 160C/gas 4 and bake another 15 minutes, until the pastry is golden. Leave to stand for 10 minutes, then invert carefully onto a serving dish.

Tips from the ZestyPlate Kitchen

• Caramelise the pears properly; you want them deeply golden, because that toffee is the heart of the tart.
• Pick slightly firm pears so they keep their shape through cooking rather than collapsing.
• Tuck the pastry down inside the pan so it cups the fruit and traps the juices.
• Let it rest for 10 minutes before turning out, but not much longer or the caramel will grip the pan.